Thursday, October 23, 2014

This was so yummy. I won't get much into detail about how good it tastes since I want you to skip down to the recipe and taste if for yourself! Definitely serve this with my Cucumber Mint Dip - it's a perfect match.

For the pancakes, I like to pre-heat my oven to 350 and have a cookie sheet ready so that I can keep all my pancakes hot. In a bowl, sift together chickpea flour, baking powder, garlic powder, basil and salt. Slowly add almond milk and whisk together well. Heat up a non-stick pan, and use a ladle to poor your first pancake on the pan. Cook on medium heat for about 5 minutes, or until bubbles start to form. Flip quickly, and cook for an additional 5 minutes. Place on cookie sheet and into the oven while you continue making your pancakes.

For the potato filling, dry saute shallots. Add garlic, potatoes, olive oil (optional, or veggie stock), turmeric, mustard seeds, cumin, curry powder, saffron, lemon juice and scallions. Saute well on medium/hi heat. Cover pan for 10 minutes so potatoes soften, then continue to cook without cover. Add frozen peas, and saute mixture until peas are warm. Now you can stack your pancake with the potato filling! And top with Cucumber Mint Dip...

I seriously can't believe how good this came out - if I didn't' make it myself, I'd think it really was authentic Most O Khiar. Most O Khiar literally means Yogurt and Cucumber in Farsi. It's a super refreshing dip that we use to side a rice dish, in a pita wrap, in a veggie sandwich, or straight up with a spoon! This dip goes perfect on top of my Chana Masala Pancakes!

Another yummy but dangerous way to eat this dip is with crushed potato chips mixed inside... But that's the unhealthier version that we won't talk about.

Anyways, be sure to chill this dip before serving, and enjoy every bite :)

Vegan Persian Cucumber Mint Dip (Most O Khiar)

by Sarah Farsh October 22nd, 2014

1/2 cup raw cashews

1/4 cup almond milk or water

1 clove garlic

juice of 1 juicy lemon

a big handful of fresh mint

2 tbsp dried dill

1 tbsp onion powder

1 tsp kosher salt

lots of fresh cracked pepper... There was a Persian cook book that said "Persians like it peppery" and it's true :)

1 Persian cucumber, diced

In a VitaMix or high powered blender, blend together cashews, almond milk, garlic, lemon juice, fresh mint, dill, onion powder, kosher salt and pepper. Blend until very smooth until it looks like whipped cream. You can splash a little more liquid of almond milk or water if it's too thick, or add some extra cashews if it's too thin. Transfer dip to a bowl and add diced cucumber. Mix well and garnish with dried dill and/or mint.